Being Gluten Free means many everyday recipes that most teens would eat are totally unsuitable for me. As some of you know my mum is Christine Bailey, a well known chef and nutritionist.

I was asked to be involved in the judging for the children’s category for the Free From Food Awards this year. I tasted some great products and am looking forward to meeting the companies involved at the Awards ceremony.

The following recipes are my creations (well, with my mum’s help). Hope you enjoy them. You may also be intereted in my blog, Teen Cooks Gluten Free.

(For more on Nathan's mum's and a selection of her delicious recipes, click here.)

Put the gammon, onion, zest and star anise in a
large pan. Pour over cider or water so that the gammon is just covered. Bring to the boil, skim the surface to remove any fat, reduce to a simmer, then cover and cook for 3-3½ hours or until the meat is tender.

When the gammon is cooked, remove it from the pan.

Heat oven to 220C/200C fan/gas 7. Carefully cut the skin off the gammon, making sure to leave a layer of fat, and then lightly score the fat into diamond shapes. Place in a roasting tin lined with foil. Warm the marmalade, honey, mustard and tamari. Spoon over the scored fat.

Bake for 20-25 mins or until the glaze has caramelised. Slice and eat warm or cold.

Add the oats and process again to break them down.
Place in a large bowl.

Place the dates, vanilla and coconut butter in a food processor and blend to form a paste. Add to the dry ingredients and mix well with your hands to form a crumbly dough. If too dry add a little water or additional melted coconut butter.

Place half of the mixture into a greased and lined 20cm / 8inch square shallow baking tin. Press the mixture down well with a back of a metal spoon.

Spread the fruit puree over the oat base then top with the remaining oat mixture pressing down lightly.

Bake in the oven for 25-30 minutes until golden brown. Allow to cool then cut into slices.

Lemon Curd CheesecakeDairy, gluten, nut, soya and wheat free

A fabulous gluten and dairy free cheesecake. I used gluten free oat cakes from Nairn’s to make the base. Tofu is a great way of creating a creamy filling without the dairy.